• Line a 9x9 pan with parchment paper so that it overlaps the edge on 2 sides. Spray with non-stick spray or grease the paper with vegetable oil. Preheat oven to 350 degrees.
• In a large mixing bowl, combine brownie mix, oil, eggs and water. Stir until just combined.
• Fold in 3/4 cup of the crushed cookies.
• Pour batter into the prepared pan and bake for 20-30 minutes, until a toothpick inserted in the center of the brownies comes out clean.
• Remove the pan from the oven and immediately sprinkle the crushed Andes candies over the top. Spread the melting mints evenly across the brownies with the back of a spoon.
• Sprinkle the remaining 1/4 cup of crushed cookies on top. Cool completely before cutting.
• Enjoy!

Notes:

• To crush cookies: place in ziplock bag and pound with a rolling pin or the flat side of a mallet until the cookies are the desired consistancy. You can also cut them with a knife but this is messier and slower.
• The cooking time varies with oven type, pan type and altitude.
• To cut the brownies more easily, pull them out by the edges of the parchment paper and place on a cutting board.
• Store at room temperature in an airtight container for up to 3 days. Or freeze for up to 6 months.